butternut squash recipe

<p>This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?</p>

Roasted Butternut Squash Soup

butternut squash

carrots

celery

onion

garlic

sage leaves

thyme

rosemary

cayenne red pepper powder

salt and pepper,

olive oil

vegetable stock

Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.

Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.

Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.

Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.

Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove  before pureeing as they do not process very well (particularly the thyme)

Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.

Garnish with additional fresh herbs (optional) and serve!

Hubby walked into the house for lunch today and said, “golly, something smells good”.  When I told him what it was, I got the “oh no” look.  Served it to him for lunch anyway and boy is he glad I did. Commented that it tasted like one of the soups that we have been served at fancy restaurants.  We both absolutely love this soup.  Easy and delicious, what a winning combination.  Thanks for sharing this great recipe

Delicious! And super easy to make. I didn’t change a thing, turned out perfect!

fast and easy. the prep is quick and once roasted again quick and a meal is made .

This recipe was basically my introduction to butternut squash. I'm not picky, but just never used it before. But let me tell you, this recipe beats all the others! I've made this soup 2 or 3 times every fall for the past few years and I have a batch going into the oven right now! The only addition I've put in, only because it pairs nicely with the squash is ginger. I roast a 1.5inch piece along with everything else and it blends wonderfully! It can offer an additional layer of spice if someone wanted to substitute the cayenne or red pepper spice.

Soup was delicious &amp; easy! I did add a peeled Granny Smith Apple to the roasting veggies. Deglazed the roasting pan with a little white wine.  Added a splash or 2 of cream after it was puréed and a pinch of nutmeg.

This is a smooth, warming, soup with an interesting little kick from the pepper.

I tried a few different butternut squash soup recipes; this one is my favorite.  I followed the recipe exactly except for using just a small pinch of red pepper which was just right for me.

I ate some and divided the rest into serving size portions and froze it.  I just thawed a serving and had it for lunch.  Yum!  Great freshly made and just as great after freezing.

https://www.youtube.com/watch?v=Xkuuok9MSt8

The BEST Roasted Butternut Squash Recipe | Ahead of Thyme. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? This soup gets some sweetness from the carrots, and it’s got a bite from the cayenne powder, and it’s just all around comfort food... without the guilt! That's right, this soup is super healthy. It's vegan, gluten-free and whole 30 compliant. Which also means that there is no cream, no milk, no butter!! Yet this soup has a very creamy and smooth texture from the butternut squash. You really can't get any healthier than that! #butternutsquashsoup #butternutsquash #thanksgivingrecipe

FULL RECIPE: https://www.aheadofthyme.com/2015/12/roasted-butternut-squash-soup/

PIN for later: https://www.pinterest.ca/pin/150870656247506566/

P R O D U C T S

All-Natural Cayenne Pepper: https://amzn.to/2RuyrxY
Organic Vegetable Stock Cubes: https://amzn.to/2RvROqw
Vitamix Blender: https://amzn.to/2DhwdyU

C O N N E C T 

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The BEST Roasted Butternut Squash Recipe

Butternut Squash Risotto is all you need this winter.

Butternut Squash Risotto

c. low-sodium chicken broth

onion,

butternut

garlic,

arborio rice

c. white wine

c. Parmesan

tbsp. sage

Yes, it's so relaxing and well worth the time.

No, it takes FOREVER. I'd rather just order it somewhere else.

Delicious! Great recipe, would make again. Also very kid friendly. If you'd told me when I was five that this was cheesy rice with pumpkin I would have eaten the whole pot.

Very yummy! We grew a lot of butternut squash this year, so I’m glad we have an easy recipe to follow.

Amazing recipe! Only things I changed were 1) I used vegetable broth instead of chicken, and 2) I used Pecorino Romano cheese instead of Parmesan. Wonderfully delicious!! 😊

So good! The only change was the use of vegetable stock rather than chicken. The sage took it to another level, don't leave that part out! Will definitely make again.

This is delicious! I used vegetable broth and vegetable “butter”. Also, I added a little bell’s seasoning that you normally use for stuffing instead of the sage because I didn’t have any on hand. My vegan and gluten free daughters loved it! Thank you for a wonderful recipe! :)

Just made this recipe and it was a hit. I added some shrimp and it was over the top.

https://streaming.hearstdigitalstudios.com/955162de-28e4-4100-81a1-674ec37c38d8/video_rover_16x9_1080p_hd_1628626383_58584.mp4

Butternut Squash Risotto is the perfect way to make one cold winter fave, into something even better suited for the fall. The sweet chunks of tender butternut squash are the perfect compliment to buttery, cheesy risotto

Make It Fell Like Fall In Milan With This Butternut Squash Risotto

If you&#039;re looking for a delicious and hearty fall salad or Thanksgiving side dish, try this butternut squash quinoa salad! The salad has only 6 ingredients and is dressed in a simple maple cider vinaigrette. All the tasty, cozy vibes in this one!

Butternut Squash Quinoa Salad Recipe

avocado oil (divided)

pumpkin pie spice

salt

black pepper

garlic (minced)

kale

COOKED quinoa

corn kernels (drained)

cider vinegar

maple syrup

cranberries

feta cheese

Chopped walnuts or pine nuts

Preheat oven to 425 degrees Fahrenheit.

Meanwhile, after you&#039;ve peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so.

Place squash in a bowl and toss with 2 tablespoons of avocado oil, pumpkin pie spice, salt and black pepper.

Rub the remaining 1/2 tablespoon of avocado oil onto a large sheet pan to grease. Place squash onto sheet pan and spread it out in a single layer.

Roast squash 30 to 40 minutes, turning once, or until tender.

Roasted Squash

Meanwhile, heat olive oil in a 10-inch or 12-inch non-stick frying pan or skillet over medium heat.

Add garlic and cook 1 to 2 minutes.

Stir in kale and cook 3 to 4 minutes or until just wilted.

Sautéed Kale

Add all ingredients to a small jar, cover and shake to combine.

Vinaigrette

In a serving bowl, combine the roasted butternut squash, sautéed kale, cooked quinoa and corn. Stir to combine. Pour the vinaigrette over the salad and stir to incorporate. You can add optional add-ins if you like. Serve and enjoy!

Assemble the Salad With Vinaigrette

Grilled butternut squash is a simple fall and winter side dish that is all shades of versatile. Cooked with brown sugar and butter, this savory-sweet dish can be scooped right out of its shell, or mashed into oblivion and served mashed potato style.

Grilled Butternut Squash

butter

brown sugar

Wash the squash and slice in half the...

Wash the squash and slice in half the long way.

Scoop out seeds, sprinkle with salt, slather with...

Scoop out seeds, sprinkle with salt, slather with softened butter, and spread the brown sugar evenly across the whole thing.

Use a fork to poke some holes into...

Use a fork to poke some holes into the flat surface of the squash so some of the butter/brown sugar can seep into them during the cook.

Place on a preheated grill that's at 350°...

Place on a preheated grill that's at 350° for about 45 minutes, or until they are fork-tender.

Serve as-is for people to scoop from, or...

Serve as-is for people to scoop from, or do a pre-scoop and mash. You may want to mix in some more butter and brown sugar into the mash, depending on how much you love sugar. You do you.

Made with cranberries and fetta cheese full of fall flavor and perfect for the holidays

Honey Roasted Butternut Squash

Medium Butternut Squash (~3lbs) (peeled, seeded and chopped)

Tbsp Coconut or Olive Oil

Cup Dried Cranberries

Cup Raw Pecans

Tbsp Honey

Garlic Clove (minced)

Cup Crumbled Feta Cheese

Tsp Cinnamon

Tbsp Fresh Thyme (to garnish)

Sea Salt and fresh ground black pepper,

Pre-heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl mix cubed squash with garlic, cinnamon, oil, salt, and pepper. Toss&nbsp;well to get all coated.

Add the squash to the prepared baking sheet in a single layer and roast for 20-25&nbsp;minutes on the center rack.

Once the squash is fork tender and golden brown on the sides, sprinkle with pecans&nbsp;and return to the oven for an additional 2-3 minutes more.

Remove from the oven and stir in dried cranberries, feta and honey. Then mix them all together

Garnish with fresh thyme and enjoy!

Looking for a healthier recipe alternative to add to your Thanksgiving table?! Oven roasted butternut squash with brown butter walnut drizzle... gives you all the Fall comfort you need this season! Simple to make but packed with so much flavor and nutrition!10 Net Carbs for 1/8th of the recipe

Roasted Butternut Squash with Brown Butter Walnuts

Cups butternut squash

Tablespoons avocado oil

Cup Butter

Cup Chopped walnuts

Sage leaves (optional for garnish)

Preheat the oven to 425F and line a 9x13 sheet pan with parchment paper. (parchment paper is optional but it helps with cleanup.)

Pile the chopped butternut squash on the sheet tray and drizzle the avocado oil on top.

Season with salt and pepper.

Use a large spoon or your hands to toss the butternut squash so the oil, salt and pepper coat the butternut squash evenly.

Bake in the oven for 30 minutes or until fork tender.

Add the butter to an 8 inch skillet over medium heat.

Let it melt and add in the sage leaves.  The sage leaves will start to fry and get crisp.

Once the butter starts to brown, add in the walnuts.

Continue to cook the butter and walnuts, swirling the pan, until the butter browns. This will take about 10-15 minutes.

Spoon the butternut squash into a serving bowl and top with the brown butter walnuts.  Top with the fried sage leaves for garnish.

Making the brown butter walnuts:

Indian Butternut Squash Curry with delicious garlic butter spinach. Serve it over rice or quinoa or with flatbreads like Chapati, roti, bhakri, tandoori roti or Naan

Butternut Squash Curry Recipe

(1.5 pounds) butternut squash

(130 grams, 1 medium) onion (fine chopped)

(200 grams, 2 medium) tomatoes ((pureed or chopped))

ginger ((peeled & minced))

garlic ((peeled & minced))

baby spinach ((chopped, optional))

peas

curry leaves

cinnamon

Kashmiri chili powder ((or paprika))

coriander powder

cumin powder

garam masala ((adjust to taste))

turmeric

salt ((more if required))

coconut milk ((or water

water ((use only

garlic (cloves sliced)

On a medium flame, heat oil in a deep pot or Dutch oven. Add cinnamon and curry leaves, followed by onions.

Saute until light golden for 5 mins and add ginger garlic. Saute for a minute and stir in all the ground spices - turmeric, salt, red chili powder, garam masala, coriander powder and cumin.

Stir in the tomatoes and cook until they lose the raw flavor and turn thick/mushy. Mix the butternut squash and pour water, followed by coconut or nut milk.

Cover and cook for 3 to 4 minutes and later add the black eyed peas. (Your black eyed peas should be soft/tender and get mashed easily when you press down. If they are undercooked they will remain the same and won&#39;t soften in the curry)

Cover and cook until fork tender but not mushy. Mine takes about 12 mins to cook but it may be different for you. If required you may add more hot water as it cooks.

Optional - Meanwhile, if using spinach, melt butter in a skillet on a medium flame and fry sliced garlic for a minute. Add the spinach and saute for 3 to 4 mins until wilted.

When the butternut squash is fork tender, add the sauteed garlic butter spinach and mix well.

Taste test to adjust salt and more garam masala if required. If the curry is runny, mash some of the butternut squash pieces with a spoon and mix well.

Serve butternut squash curry over rice/quinoa or with flatbreads chapati, roti, tandoori roti, naan or with bhakri.

Curry leaves?  I'm not sure I can find those.  Can I use curry powder?

Made this with black eyed peas, turned out great.Wonderful recipe, very simple instructions to follow. Thanks for sharing this

Didn't expect this curry to be this good. Tastes delicious! I used store bought spices that lack flavor so had to double them.

Swasthi, Love this one! Another hit from your blog. I make it without onions and it still tastes delicious. Thank you

This curry rocks! One of the best ways to use butternut squash and I am out of words to express! I can eat this every day. My cashew puree was a bit gritty so next time I would soak them ahead. Thank you

Very good, I had all the ingredients except spinach/kale . Added 2 red bell peppers with roasted butternut. Also added 1 chile pepper and 1/2 tsp pepper seeds….was delicious!

https://www.youtube.com/watch?v=S2OdEAcWSR0

Find the written recipe on our blog here: https://www.indianhealthyrecipes.com/butternut-squash-curry/

Butternut Squash Curry

Sweet and creamy roasted butternut squash with soft confit garlic cloves, cooked in the hollows of the squash. Perfect autumn food.

Confit Garlic & Parmesan Roast Squash

Butternut Squash

Garlic Cloves

Parmesan

Lemon

Ricotta

Tbsp Olive Oil

Mixed Lettuce Leaves

Cut the squash in half lengthways, then scoop out the seeds. Fill both scooped-out cavities with extra virgin olive oil, then place 3 whole unpeeled garlic cloves into each cavity so they’re submerged in the oil.

Season each half with salt and pepper, then place in the oven to roast for 30-35 mins, until golden and soft.

Carefully spoon out the garlic and allow it to cool for a minute, then squeeze out the soft insides onto a plate or chopping board.

Squeeze the juice of the lemon over the squash while it’s still hot, followed by a generous amount of Parmesan on each side, then chop it into chunks. 

Serve the squash with a dollop of ricotta, the soft confit garlic, and a big green salad dressed with lemon juice and extra virgin olive oil. Simplicity at its best.

Top 8 butternut squash recipe recipes from across the web

The most viewed butternut squash recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Butternut Squash Soup

Butternut Squash Risotto

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Roasted Butternut Squash with Brown...

Butternut Squash Curry Recipe

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Top 8 butternut squash recipe recipes from across the web

The most viewed butternut squash recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Butternut Squash Soup

Butternut Squash Risotto

Butternut Squash Quinoa Salad Recip...

Grilled Butternut Squash

Honey Roasted Butternut Squash

Roasted Butternut Squash with Brown...

Butternut Squash Curry Recipe

Confit Garlic & Parmesan Roast Squa...

The most viewed butternut squash recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine